Chicken Curry Recipe – Side Dish for Idli, Dosai, Idiyappam

Preparation time: 20 mins
Cooking time: 15-20 mins


Chicken ½ kg (boneless)
1 onion (finely chopped)
1 tomato (finely chopped)
½ tsp chilli powder (adjust to taste)
1 tsp coriander powder
1 tsp turmeric powder
½ tsp garam masala
2-3 drops of lemon juice
1 bay leaf
Coriander leaves (to garnish)
To sauté and grind
1 onion
1 tomato
2 green chillies
3-4 garlic cloves
1 inch ginger
½ tsp pepper corns
1 tsp cumin seeds

How to make it

  • In a wok heat 1 tsp oil and sauté the items given. Allow it to cool for some time and grind into a smooth paste. Keep aside.

  • Clean and cut the chicken into small chunks. Wash and rinse with turmeric powder.
  • Marinate the chicken with chilli powder, coriander powder, turmeric powder and garam masala. Add lemon juice to the chicken and mix well. Keep for about 15-20 mins.

  • In the same wok heat 2 tsp oil and splutter bayleaf and add the finely chopped onions. Sauté till it turns transparent.

  • Then add the tomatoes and cook further. Once it turns mushy add the marinated chicken and mix well.

  • Cover the wok with lid and cook further. Chicken sheds its own water and it cooks by itself.

  • After some time add 1 cup of water and stir well. Once the chicken is cooked well add the ground paste to it. Blend the paste along with the chicken. Add salt and check for the spiciness.
  • Keep for 1-2 mins under medium flame.

  • Garnish with coriander leaves and serve hot with idli or dosai.

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